Made, written & photographed by the creators of the Point

Gooey, cozy, sweet, crunchy, carame-ly, pumpkin-y, and delicious are only a few words to describe this dessert. There are so many great layers to the classic 7 Layer Bar Recipe, but if you're looking for an autumn dessert, this is the perfect fit.

The amount of each layer (excluding the crust) is pretty much up to the chef's discretion. If you're not a fan of butterscotch, omit or don't use as many. If you LOVE pecans, throw a little more in. These bars bring happiness so do whatever it takes to make you happy.

P.S. You may want to double the recipe as this one doesn't make as many bars as the original.

7 Layer Bars: Pumpkin Edition

serves 9 to 12 bars

Ingredients:

• 1/2 cup butter, at room temp

• 1/3 cup brown sugar, packed

• 1 cup all purpose flour

• 1/2 teaspoon pumpkin pie spice*

• 1 cup pumpkin puree

• 1 cup butterscotch chips

• 1 cup chocolate chips

• 1 cup toffee bits

• 1 cup pecans, chopped

• 1 14 oz can sweetened condensed milk

Instructions:

1. Preheat oven to 350F. Grab an 11x7 baking pan, I used 9.5x9.5 and just watched it in the oven, spray with cooking spray and line with parchment paper.

2. Cream together your 1/2 cup butter and 1/3 cup brown sugar with an electric mixer until light and fluffy. Add in your 1 cup all purpose flour and 1/2 teaspoon pumpkin pie spice. Beat with mixer until evenly combined, and when pressed with your hand, a ball forms.

3. Press the dough evenly into your prepared pan. Bake for 15 minutes, or until golden brown.

4. Once the crust is baked, remove from oven and layer the remaining ingredients:1 cup Pumpkin Puree, 1 cup butterscotch chips, 1 cup chocolate chips, 1 cup toffee bits, and 1 cup pecans.

5. Drizzle your sweetened condensed milk over the entire pan of bars. Depending on the size of your pan, you may use less than one can.

6. Place back in oven and bake for 30 to 35 minutes, or until top is browned and caramelized.

7. Remove from oven and cool completely.